Vegetable Daliya
A light, wholesome bowl of broken wheat cooked with everyday vegetables, mild spices, and just enough warmth for a comforting meal. It comes together easily and works beautifully for breakfast, lunch, or a simple dinner.
For 4 servings
- prep · ~10 min
Prep the vegetables and measure the daliya.
1.Finely chop the onion, ginger, green chili, carrot, beans, and tomato.2.Measure the daliya and keep the peas, spices, water, and salt ready.3.Chop the coriander leaves and keep the lemon juice aside for finishing. - saute · ~4 min
Roast the daliya lightly.
Heat a pressure cooker over medium heat and dry roast the daliya for 3 to 4 minutes until it smells nutty. Transfer it to a plate.
TIPStir often while roasting so the broken wheat colors evenly and does not catch at the bottom. - saute · ~5 min
Cook the onion and spices.
1.Add oil to the same cooker and heat it over medium heat.2.Add cumin seeds and let them sizzle for a few seconds.3.Add onion, ginger, and green chili, then cook until the onion turns soft and light golden.4.Add turmeric powder and red chili powder and mix well for a few seconds. - saute · ~3 min
Add the vegetables and tomato.
1.Add carrot, beans, peas, and tomato to the cooker.2.Mix well and cook for 2 to 3 minutes until the tomato starts to soften.3.Add salt and stir to coat everything evenly. - pressure cook · ~10 min
Pressure cook the daliya.
Add the roasted daliya and water, then mix well. Close the lid and pressure cook on medium heat for 2 whistles, then let the pressure release naturally.
TIPFor a softer bowl, add a little extra water before cooking. For a fluffier texture, stick to the measured amount. - mix · ~1 min
Fluff and finish the daliya.
Open the cooker and gently mix the daliya. Add coriander leaves and lemon juice, then stir once more.
- serve
Serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry-roast the daliya just until nutty; if it browns too much, the finished dish can taste slightly bitter.
- 2Keep the vegetables finely chopped so they soften in the same time the broken wheat cooks under pressure.
- 3Let the cooker release pressure naturally; quick release can leave the daliya unevenly cooked and a bit grainy.
- 4If the daliya thickens too much after resting, stir in a splash of hot water before serving to loosen it.
- 5Add the lemon juice only after cooking is done to keep its brightness fresh and prevent any slight bitterness.
- 6This dish reheats well for breakfast; add a little water while warming because broken wheat continues absorbing moisture.
Adapt it for your goals.
Vegan
This recipe is already vegan; just serve it as is for a light plant-based meal with no dairy needed.
low oilLow-oil
Reduce the oil slightly and sauté on a lower flame with a splash of water if needed for a lighter everyday version.
masalaMasala
Add a little garam masala at the end if you want a warmer, more aromatic dinner-style daliya.
moong dalMoong-dal
Cook a small handful of yellow moong dal along with the daliya for a softer texture and a more filling bowl.
Why this is on our healthy list.
Whole-Grain Goodness
Broken wheat brings the benefits of a whole grain, making this dish more wholesome and sustaining than many refined breakfast options.
Vegetable-Rich Meal
Carrot, beans, peas, onion, and tomato add fiber, color, and a wider range of plant nutrients to a simple one-pot dish.
Light Yet Filling
Because it uses modest oil and plenty of water with broken wheat, it feels comforting without being overly heavy.
Frequently asked questions
Yes. Cook it in a covered pot with the same ingredients, but expect a longer simmer and stir occasionally so the daliya does not stick.
